Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and celery. Cook for 5-7 minutes until softened, then add minced garlic and sauté for another minute.

Pour in 4 cups of broth and 14.5 oz of diced tomatoes with juices. Mix in 1 teaspoon of Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir well.

Increase heat to high and bring the soup to a rolling boil. Then reduce heat to low and let it simmer for 5 minutes.

Add 9 oz of tortellini and cook according to package instructions—about 3-5 minutes for fresh and 7-10 minutes for frozen.

Stir in 2 cups of spinach or kale until they wilt down, about 2-3 minutes.

Ladle soup into bowls and top with grated Parmesan cheese and chopped parsley before serving.